Ingredients 

• Cream of rice 3 cups 
• Water 5 cups
• Tamarind 250 grams
• Green pepper 5 or 6
• Fenu greek seeds 5
• Cilantro 1 bunch
• Oil 
• Salt
• Bengal dal 1/2 tsp
• Jaggery-10 grams
• Red dried mirchi 2

• Soak tamarind with sufficient water and make tamarind pulp, then put a pan on stove and heat 5 teaspoons oil and put mustard seeds and urad dal, jeera and bengal dal. 
• When mustard starts spluttering then pour tamarind pulp. 
• Put fenugreek seeds, green mirchi, red mirchi, cut cilantro, jaggery and salt. 
• Cover the pan still the pulp become thick gravy. Keep aside. 
• First take a vessel, heat that and pour 4 teaspoons oil. Once oil becomes hot then pour 5 cups water in to that vessel and put one pinch of turmeric and cover it. When water starts boiling put 3 cups rava into that and stir continuously and then cover it. 
• After the water gets vapoured fully then take one bigplate, place the cooked Rava and let it be cool. 
• Finally mix tamarind gravy.